Sriracha Cheese Sauce Recipes

Steps:

• Whisk together the heavy cream, butter, corn syrup and salt in a small saucepan and bring to a simmer over medium heat. Once the mixture starts bubbling, remove it from the heat and reserve.
• Sprinkle the sugar evenly in a large skillet over medium heat. Cook, without stirring, until the sugar melts and starts caramelizing, about 5 minutes. Continue cooking, swirling the skillet (but not stirring), until the caramel is dark amber, 3 to 5 minutes. Remove the skillet from the heat and quickly pour the warm cream mixture into the caramel, whisking until smooth.
• Stir the sriracha into the caramel sauce and then pour the sauce in a small serving bowl to let cool and thicken.

Steps:

• In a bowl, mix the cream cheese and Sriracha until combined. Use immediately or store, refrigerated, in an airtight container for up to 1 week. For a fluffier spread, beat in a stand mixer equipped with a whisk attachment at high speed for several minutes to whip in air and lighten the texture.
• BAGELS AND CREAM CHEESE DUH! WHAT ELSE?
• Bagels were too easy for you, huh? Give your favorite cracker the boost it needs or try it alongside crudités. For a real kicker, use it to stuff Jalapeño poppers (page 38)!

Steps:

• Chop jalapeno and serrano peppers, retaining seeds and membranes, and place into a blender with garlic, brown sugar, salt, and water. Blend until smooth, pulsing several times to start.
• Transfer puree into a large glass container such as a large jar or pitcher. Cover container with plastic wrap and place into a cool dark location for 3 to 5 days, stirring once a day. The mixture will begin to bubble and ferment. Scrape down the sides during each stirring. Rewrap after every stirring and return to a cool, dark place until mixture is bubbly.
• Pour fermented mixture back into blender with vinegar; blend until smooth. Strain mixture through a fine mesh strainer into a saucepan, pushing as much of the pulp as possible through the strainer into the sauce. Discard remaining pulp, seeds, and skin left in strainer.
• Place saucepan on a burner and bring sauce to a boil, stirring often, until reduced to your desired thickness, 5 to 10 minutes. Skim foam if desired.
• Remove saucepan from heat and let sauce cool to room temperature. Sauce will thicken a little when cooled. Transfer sauce to jars or bottles and refrigerate.

Steps:

• Preheat the oven to 400 degrees. Lightly spritz a 2-quart casserole dish with nonstick cooking spray.
• In a large saucepan over medium heat, melt 4 tablespoons of the butter. Add the bread crumbs, stirring gently. Turn off the heat, allow the bread crumbs to absorb the butter and reserve.
• In a large stockpot, bring 2 quarts of salted water to a rolling boil. Add the macaroni noodles and stir. Cook until the noodles are just slightly undercooked, 7 to 8 minutes.
• While the pasta is cooking, melt the remaining 4 tablespoons of butter in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, until the onion begins to sweat, about 5 minutes. Whisk in the flour. Cook for 2-3 minutes, stirring constantly to avoid lumps. Add 1/2 cup of the milk while whisking. Once the milk has been absorbed by the flour and thickened slightly, add the remainder of the milk, followed by the cream. Add the salt, dried mustard, pepper, and nutmeg. Simmer gently for 5 minutes, stirring occasionally.
• Stir in the Sriracha. Gradually add 1 1/2 cups of the Cheddar while slowly whisking, one handful at a time. Once all the cheese has melted, toss in the cooked macaroni, coating the noodles with the cheese sauce. Transfer the noodles and sauce to the baking dish. Top with the Parmigiano-Reggiano cheese and the remaining 1/4 cup Cheddar cheese. Cover with an even layer of the buttered bread crumbs.
• Bake, uncovered, until golden brown, 18 t 22 minutes. Allow to sit for 5 minutes so that the molten cheese lava can cool just a touch. Divide into squares, place, and garnish with the parsley.